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I came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It is also great served with sliced pears and apples, or as a spread on zucchini bread or any nut bread. —Laurie LaClair, North Richland Hills, Texas
This recipe is:
Quick
Nutritional Facts 1 serving (2 tablespoons) equals 64 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 23 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.
Originally published as Pumpkin Pie Dip in Quick Cooking November/December 2005, p13
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Reviewed on Nov. 07, 2011 by swright001
I made this for a gathering with friends. I made a small change and added a drop of rum extract and served it with homemade gingersnaps and apple slices. It was a hit.
Reviewed on Oct. 25, 2011 by Jeeper
I broght this to my kid's Halloween party. All of the kids loved it with apples and ginger snaps!
Reviewed on Oct. 19, 2011 by akp1967
Took this to work today and everyone wants the recipe.
Reviewed on Oct. 19, 2011 by winniemika
I have been making this recipe for years. My family loves this and request it every Thanksgiving. Very easy and fast to whip up. Thanks for a great recipe!!
Reviewed on Jun. 28, 2011 by carlatron
Because of the sour cream, it doesn't get lumpy as my previous pumpkin dip recipe would do. People rave about this dip, but I double the pumpkin spices for greater flavor.
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